Phillip Jones has always been inspired by the great wines of Europe, and particularly by their textures, flavour intensity, and palate length. Initially encouraged to plant a vineyard by the great wines of Bordeaux, his inspiration has really come from Burgundy in particular, Champagne, Alsace and Piedmonte.
Natural acidity and mid-to-back palate flavour power are important objectives in the creation of Bass Phillip wines. Being a strong believer in the forces of nature, Phillip is non-interventionist in his winemaking, preferring the influence of vineyard to determine the style of his wines. Sulpur dioxide is used in the wine process is to protect against spoilage early in the ferments, and mimimally, during cellar maturation, to ensure freshness and microbial stability.
Fining agents are never used. Heating, cooling, acid or tannin addition, and the use of “toasted” oak are forbidden practices in the Bass Phillip winery. Oak use is important, but only to achieve a softening and rounding of the young wines. Most of the red wines are softened in oak for approximately eighteen months, and the whites for twelve to fifteen months.
Almost all Bass Phillip wines are sealed with cork: using the very reliable Procork process. Exceptions are the pinot Rose, and some aromatic whites, which use screw-caps.
At Bass Phillip, we prefer to make wines which will improve in the cellar for six or more years: the best of the pinot noirs are at their best after ten or more years. Since the application of biodynamic methods, many of the wines are more vibrant have become enjoyable at a young age.